Wednesday, May 23, 2012

Chicken Enchilada Roll-ups

I've made these appetizers a few times now and they really are one of my favorites. They're the perfect snack to grab and munch on for parties and potlucks. Even my kids enjoyed them.

The spices offer a nice little kick that adults enjoy but yet not too hot for kids; at least mine we okay with them. The filling really does taste just like chicken enchiladas, you can't go wrong with that! I love appetizers like these that are quick and easy to make and it's always nice to have some dishes that you don't have to worry about being served warm and made at the very last minute. These are served cold or at room temp which is perfect for summer time gatherings.

Chicken Enchilada Roll-ups

2 boneless, skinless chicken breasts
8 oz. cream cheese, softened
2/3 c shredded cheese ( I used monterey cheddar)
1 clove garlic, minced
2 tsp. chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
Handful of cilantro, chopped
10 oz can diced tomatoes with green chilies, drained well
Tortilla shells (I used 10-inch ones)


Season the chicken breasts with salt and pepper, cook in a skillet over medium-high heat until lightly browned and cooked through or bake in the oven at 400 degrees for about 20 mins. Transfer to a plate and let cool.

In the meantime, combine cream cheese, shredded cheese, garlic, chili powder, cumin, cayenne pepper, cilantro and diced tomatoes in a large mixing bowl. Mix until well blended. Once chicken is cool, shred into small pieces. Add chicken to filling mixture and stir well to incorporate. Spread a thin layer of filling over tortilla shell, make sure to leave a small border clear around the edge. Roll tortilla up tightly into a spiral. Using a sharp knife, cut tortilla into 1-inch segments. Transfer to a serving platter and serve chilled or at room temp.

*Makes close to 4 dozen roll-ups

Slightly adapted from: Annie's Eats

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